LIFESTYLE - FOODZILLA

Summer cocktails (2/10)

Local produce in the mix with Yolan Pinard



Yolan Pinard’s recognisable look and incessant creativity have made Le 18 a must-visit for lovers of good cocktails  Photo: Romain Gamba / Maison Moderne

Yolan Pinard’s recognisable look and incessant creativity have made Le 18 a must-visit for lovers of good cocktails  Photo: Romain Gamba / Maison Moderne

In the latest of Foodzilla’s summer series on local cocktails, Yolan Pinard puts the grand duchy’s produce in the spotlight, thanks to honey and crémant.

At the helm of the very chic bar Le 18, located in the Hôtel le Place d’Armes (Relais & Châteaux), Yolan Pinard has been showcasing his expertise in the creation and brilliant interpretation of cocktails for some three years.

Today, his knowledge of Luxembourg’s local produce allows him to highlight it with a summery and tempting cocktail: the 1867.

Ingredients

Five-year-old Plantation Rum, 50ml

Velvet Falernum (spiced rum syrup of Caribbean origin), 10 ml

Liquid Luxembourg honey, 15 ml

Fresh lime juice, 25 ml

Egg white, 15 ml

Agostura or Bitter Hellfire, 4 splashes

Crémant (Pinard uses Domaine Mathes), 25 ml

Crémant from Mathes and urban honey from Hugo Zeler: tasty products from Luxembourg are showcased and combined with more Caribbean flavours to create the 1867   Photo: Romain Gamba / Maison Moderne

Crémant from Mathes and urban honey from Hugo Zeler: tasty products from Luxembourg are showcased and combined with more Caribbean flavours to create the 1867  Photo: Romain Gamba / Maison Moderne

“First of all, I would like to point out that I used HunnegKëscht honey for this cocktail, which is a tasty organic city honey produced in Bonnevoie by beekeeper Hugo Zeler,” says Yolan. “I particularly like this product, which shows that beautiful things can be produced even in the heart of Luxembourg's capital!”

To prepare the product, all you have to do is combine all the ingredients (apart from the crémant) in a large shaker. Do a dry shake, i.e. without ice cubes, then fill it with ice and do a second shake. Then fill with crémant and pour into a cocktail glass through a “fine strain” (a fine sieve or a chinois strainer) to obtain a very homogeneous result and a beautiful foam.

The “fine strain” results in a homogeneous cocktail and a nice foam  Photo: Romain Gamba / Maison Moderne

The “fine strain” results in a homogeneous cocktail and a nice foam  Photo: Romain Gamba / Maison Moderne

Yolan personalised his cocktail with an “18” stencil, but a small Luxembourg edible flower can also create a beautiful final presentation.

Yolan Pinard's 1867 cocktail, inspired by Luxembourg produce, but also by the tropics  Photo: Romain Gamba / Maison Moderne

Yolan Pinard's 1867 cocktail, inspired by Luxembourg produce, but also by the tropics  Photo: Romain Gamba / Maison Moderne

Le 18, at Hôtel Le Place d'Armes: 18, place d'Armes, Luxembourg (Centre-Ville), T. 27 47 37 21 1

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